From the kitchen of One Perfect Bite...It's really hard to find dessert recipes designed for two people. This one comes from Gourmet magazine and it was featured on one of Sara Moulton's shows over a decade ago. I still use it when I have a supply of truly flavorful, fresh or frozen berries on hand. These berries actually moved with us. Space made it necessary to be more selective with my pots and pans, and the need to winnow led to the elimination of duplicates in my collection of bakeware. I kept most of my 9-inch pans but smaller sizes were sent to the Salvation Army for redistribution. While it's embarrassing to admit, I actually had to borrow an 8-inch pan to make this dessert, providing yet another example of my penchant to demonstrate that we "grow too soon old and too late smart". I think you'll like this dessert, especially if you serve it while it is still warm. I've cut way back on the amount of cardamom originally called for in the recipe and I've slightly increased the amount of cream used to make the biscuit topper. While cardamom is lovely with the fresh lemon, you can substitute cinnamon if you have an aversion to it. I hope those of you who are cooking for two will give this recipe a try. You will not regret it. Here is how the cobbler is made.
Lemon Blueberry Cobbler...from the kitchen of One Perfect Bite courtesy of Gourmet magazine
2 cups picked-over blueberries
1 teaspoon freshly grated lemon zest
1/3 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2/3 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground cardamom
1/2 cup + 2 tablespoons heavy cream
1) Preheat oven to 400 degrees F. and butter an 8-inch (1-1/2-quart) glass pie plate.
2) In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.
3) Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes. Yield: 2 hefty servings.
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